This herb stuffed pumpkins recipe makes the perfect side dish for a Thanksgiving meal. You can vary the stuffing ingredients such as sourdough bread cubes instead, or a touch of roasted garlic. We recommend sautéing the onion, garlic and bread cubes a little beforehand.
How To Make Herb Stuffed Pumpkins
Preheat oven to 325 degrees F.
Cut off pumpkin tops and set them aside to use as covers.
Scoop out pumpkin seeds and membranes, using whatever tools you prefer. Set pumpkins on a large baking sheet.
In a medium-sized bowl, combine the remaining ingredients and toss well.
Pack stuffing tightly into pumpkin cavities. Cover with tops and grease with non-stick cooking spray.
Bake for 45 minutes, or until pumpkin shells are tender.
Sprinkle the filled baked pumpkins with parmesan cheese and serve them together with marinara sauce.
- Sugar: 48g
- Calcium: 488mg
- Calories: 714kcal
- Carbohydrates: 154g
- Cholesterol: 1mg
- Fat: 7g
- Fiber: 14g
- Iron: 16mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 2g
- Potassium: 5052mg
- Protein: 27g
- Saturated Fat: 2g
- Sodium: 834mg
- Trans Fat: 1g
- Vitamin A: 118856IU
- Vitamin C: 135mg
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